Blackened Pork Tenderloin from University Club - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Blackened Pork Tenderloin from University Club


1 Tbl Olive Oil
Blackening Spice as needed
Pork Tenderloin, sliced as needed

INGREDIENTS for Blackening Spice:
1 cup Paprika
1/2 cup Salt
2 Tbl Black Pepper
2 Tbl Garlic Powder
1/2 Tbl Thyme
1/2 Tbl Basil
1/2 tsp Cayenne
1/2 tsp White Pepper

INGREDIENTS for Tasso Cream:
1 Tbl Olive Oil
1/4 cup Tasso, diced
3 oz. Heavy Cream
Creole Spice to taste


  • Blend blackening spice ingredients thoroughly. Store in a dry place. Use as needed.
  • Slice pork tenderloin to desired size. Lightly dust in blackening spice. In a skillet, heat olive oil on med-high heat. Sear pork in skillet for 1-2 minutes on each side until done.
  • For sauce, heat olive oil in a seperate skillet. Add tasso and saute to render fat. Add Creole spice and heavy cream. Bring to a boil. Reduce sauce by half and pour over pork.
  • ENJOY!
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